1Grate toasted bread coarsely, then bring water to a boil in a small sauce pot. Soak bread in water until nicely soft.
3Stir in sugar, cinnamon, cloves and fruit. Add water as necessary to make it soupy. Cook over low heat until soup is the consistency desired and the fruit flavors have permeated throughout.
5Remove from heat and stir in cranberry concentrate
7Chill thoroughly. Serve with a dollop of whipped cream on top.